Impact of Ultrasound Pre-Treatment on the Drying Kinetics and Quality of Chicken Breast-A Comparative Study of Convective and Freeze-Drying Methods.

Autor: Szymanska I; Department of Food Technology and Assessment, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland., Matys A; Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland., Rybak K; Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland., Karwacka M; Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland., Witrowa-Rajchert D; Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland., Nowacka M; Department of Food Engineering and Process Management, Institute of Food Science, Warsaw University of Life Sciences-SGGW, 159C Nowoursynowska Street, 02-776 Warsaw, Poland.

Publikováno v: Foods (Basel, Switzerland) [Foods] 2024 Sep 08; Vol. 13 (17). Date of Electronic Publication: 2024 Sep 08.

Effect of Drying Conditions and Jojoba Oil Incorporation on the Selected Physical Properties of Hydrogel Whey Protein-Based Edible Films.

Autor: Galus S; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland., Karwacka M; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland., Ciurzyńska A; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland., Janowicz M; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences, Nowoursynowska Str. 159c, 02-776 Warsaw, Poland.

Publikováno v: Gels (Basel, Switzerland) [Gels] 2024 May 17; Vol. 10 (5). Date of Electronic Publication: 2024 May 17.

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Physical and Chemical Properties of Vegetable Films Based on Pumpkin Purée and Biopolymers of Plant and Animal Origin.

Autor: Janowicz M; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland., Kadzińska J; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland., Bryś J; Division of Organic and Food Chemistry, Department of Chemistry, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland., Ciurzyńska A; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland., Karwacka M; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland., Galus S; Department of Food Engineering and Process Management, Institute of Food Sciences, Warsaw University of Life Sciences-SGGW, 159c Nowoursynowska St., 02-776 Warsaw, Poland.

Publikováno v: Molecules (Basel, Switzerland) [Molecules] 2023 Jun 07; Vol. 28 (12). Date of Electronic Publication: 2023 Jun 07.

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